Bauletti® with sheep’s ricotta and Sicily pistachios with lime and vanilla cheesecake cream
x1
Ingredients for 1 person
3 Bauletti® with sheep’s ricotta and Sicily pistachios
Cheesecake cream:
50 g fresh cream
1 vanilla bean
1 zest of lime
15 g orange blossom honey
50 g powdered sugar
3 g gelatin powder
15 g water
250 g cream cheese
150 g fresh cream
Mandarin jelly cubes:
20 g gelatin powder
100 g water
265 g water
230 g sugar
100 g lemon juice
150 g mandarin juice
Mandarin sauce:
125 g neutral jelly
75 g mandarin juice
Procedure
CHEESECAKE CREAM: Add the vanilla and lime to the first part of the cream. Heat to 65°C and add the honey. Heat again and add the powdered sugar. Add the gelatin, previously rehydrated in water, and mix. Gradually add the mixture to the cheese, slightly softened in the microwave. Let it set in the refrigerator for at least 3 hours. Add the second part of the cream to the mixture and whisk in a planetary mixer. Place the cream in a spherical silicone mold and freeze.
MANDARIN JELLY CUBES: Bring water and sugar to a boil; add the citrus juices and bring to a boil again. Remove from heat and add the gelatin, previously rehydrated in water, and mix. Refrigerate to gel. Whisk in a planetary mixer until smooth and foamy, pour into a small square frame, and freeze. Once frozen, unmold and cut into small cubes.
MANDARIN SAUCE: Combine both components and mix. Cook the Bauletti® in plenty of lightly salted water. Place three drops of mandarin sauce on the plate and top each drop with a Bauletto®. Add the cheesecake cream spheres and some mandarin jelly cubes.
Recipe by Chef Alessandro Servida
